I am particularly interested in collaborating on research and innovation projects addressing food system sustainability, valorisation of food by-products and side streams, and circular economy strategies, framed within a One Health approach that connects human health, environmental sustainability and food systems resilience.
My main contribution lies in system-level and interdisciplinary analysis, supporting the integration of food composition, nutrition and public health, to design solutions that deliver co-benefits for health and sustainability.
I can contribute with strong expertise in the interpretation of nutritional and food quality data, assessment of food processing and reformulation strategies, and evaluation of health, environmental and societal impacts of food system innovations.
I am especially interested in collaborating with research institutions, universities, SMEs and public bodies working on by-product valorisation, sustainable food processing, and food system transitions, contributing to consortium development, work package leadership, stakeholder engagement, , dissemination and impact pathways, in line with European objectives for sustainable and healthy food systems and One Health principles.

The Estoril Higher Institute for Tourism and Hotel Studies (ESHTE) is a Portuguese higher education and applied research institution with a strong focus on food innovation, nutrition, health-oriented product development and sustainable food systems, bridging food science, gastronomy, tourism and consumer contexts.
ESHTE hosts significant installed capacity for food innovation and applied research, including experimental kitchens, a food technology laboratory, food chemistry laboratory, food microbiology laboratory, sensory analysis laboratory, and an experimental restaurant, enabling the development, reformulation, testing and validation of food products and processes with health and sustainability benefits.
The institution brings extensive experience in food product development, culinary innovation, food quality and safety, sensory evaluation, and translation of scientific knowledge into real-world food environments, particularly relevant for projects focused on by-product valorisation, sustainable food processing, and One Health-oriented food system solutions.
One of ESHTE’s core scientific areas is Health, Food Science and Technology. This area integrates research and teaching activities in nutrition, food science, processing, safety and sustainability, fostering interdisciplinary collaboration and applied innovation.
ESHTE trains professionals for the hospitality, tourism and food sectors through undergraduate degrees, as well as a diverse portfolio of master’s programs.
Through its strong links with industry, public institutions and professional networks, ESHTE contributes to research consortia by providing applied innovation capacity, real-life testing environments, consumer-centered and professional-oriented perspectives, and education-driven impact pathways, supporting European objectives for sustainable, healthy and resilient food systems.